Comparison of Oligo‐ and Polysaccharides Formed from Starch During Processing of Sweet Potato Puree by Endogenous and Exogenous Enzyme Treatments

Hydrolysis patterns of starch were monitored during production of sweet potato puree (Jewel variety) using high performance size exclusion chromatography. A wide range of polysaccharides from large molecular size to simple sugars was observed. Lye peeling, prior to pureeing, induced partial hydrolysis by native enzymes due to gelatinization of starch from heat and alkali. Native enzymes were inactivated by steam injection (105°C for 5 min) and the puree treated with Bacillus subtilis alpha‐amylase and Tenase, a thermostable alpha‐amylase. Bacillus subtilis alpha‐amylase produced a narrower molecular size range of polysaccharides during hydrolysis relative to Tenase. The average molecular size distribution of amylolysis end products from the native and exogenously treated systems differed. Specific lower molecular weight oligosaccharides formed during the final stages of amylolysis.